Showing posts with label eggless. Show all posts
Showing posts with label eggless. Show all posts

1 Jan 2017

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS ( ALCOHOL FREE)

Hello everyone

This post was supposed to be posted on Christmas Eve but due to lack of time, i couldn't make it. But i think late is better than never, so posting it now on New Year. Cakes are alltime  favorite for all occasions. I went  through lots and lots of  recipes then came up with mine this recipe. It is so moist and nice juicy flavoured nutty cake that no one can say no to it. Best part of it is that it's eggless and alcohol free too, so anyone can enjoy it without any tension. Hint of orange and tangyness of cranberries and plum made it much more appealing to your taste buds. Try this once and i bet you will become fan of its flavours for lifelong.
stepwise recipe is given below. do try and share your experience with me.

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS




Time: 1:30 hrs
Serves: 12-14

Ingredients

For soaking

1/2 cup golden raisins
1/2 cup black raisins
3/4 cup chopped nuts ( almonds, cashew, walnuts etc)
1/4 cup tutti fruity
1/4 cup prunes, chopped
1/4 cup dates, chopped
1 cup fresh plums, chopped
1/2 cup dried cranberries
300 ml orange juice

For cake

2 1/2 cup all purpose flour / chapatti flour
1 tsp baking powder
1/4 tsp salt
2 tsp all spice powder ( or 1 tsp cinnamon powder+1/4 tsp nutmeg powder+ 1/4 tsp clove powder+1/2 tsp green cardamom powder)
1/2 cup milk ( as per need)
1/2 cup tightly packed grated jagery / brown sugar
1/2 cup granulated sugar
1 cup oil
1/2 cup thick yougurt, beaten
1 tsp baking soda
Zest of two oranges
1 tsp vanilla essence



Method:

First of all soak all ingredients given under soaking section , for 20-24 hrs in refrigerator.
Mix in between to ensure all dryfruits get evenly soaked.




* Keep it out 2-3 hrs before baking, to make it to room temp.

Take a 9 or 10 inch pan or two 8 inch pans and grease it properly followed by dusting with flour.
Preheat your oven at 180°C. ( I made two 8 inch cakes, which took exactly 45 mins to bake )

Shift flour, baking powder, salt and all spice powder 2-3 times to mix all well.




Add baking soda in beaten yougurt and give a quick stir. Keep it for 5-7 mins, till it become nice frothy.




Take jaggery/brown sugar, sugar and half the
milk in big bowl and mix till sugar dissolve.



Now add vanilla essence and oil to it and mix well.



Add orange zest and soaked dryfruits in flour mixture and mix well.




Now pour milk mixture in flour and fold .


Finally add frothy yougurt and again fold. Add remaining milk, as per need ( if batter is too thick), to get slightly thick batter than regular cake batters.




Immediately pour the batter in prepared cake pan and bake at 180°C for 1 - 1;30 hr or untill skewer inserted in it comes out clean.


If the cake gets brown soon then cover it with aluminum foil and bake till done.




* Baking time may vary oven to oven, so keep an eye on your cake after 45 mins. Bigger cake will definitely take more time to bake.

* You can use any dryfruits or nuts of your choice and availability.

Now let it rest in baking pan for 10 mins then invert on a wire rack to cool down completly before slicing.



You can enjoy it as it is or pour some ganache to enhance its beauty. I used orange chocolate ganache and topped it with ganache dipped strawberries. Use your imagination and decorate your yummy beauty.




* Instead of jaggery you can use brown sugar.



You can store this cake at room temperature for 2-3 days and in refrigerator for 7-10 days. It's best for kids tiffin, get together, picnic or celebration too.



So bake this super yum rich cake and don't forget to share your experience with me.
Your valuable comments and suggestions meant a lot to me.

Happy cooking....

17 Dec 2016

PLUM PISTACHIO DESI DELIGHT- MY FIRST PRIZE WINNING DISH IN CONTEST

Hello everyone

It's too long I wrote in my blog. Having lots and lots of recipe in queue to write but somehow couldn't manage to draft them. Anyways, will try to return back in form again , very soon.

Till then , I have a very good news to share with you all near and dear ones, which made me to come back to my blog once again☺☺....




There was a time , I got scared of even thinking about cooking. But nothing is impossible if you have a loving and supportive family, friends and well wishers. And I am one of lucky fellow to have all these in my life. Thanks is not enough to show my gratitude towards my loving ones ☺☺. You all are treasure of my life and inspired me to such an extent that today I am here with an unexpected achievement, which I could never ever think off few years ago.





Earned first place among dessert category in cookery contest organized by ILA. So delighted to have one of my favorite master chef , Nikita Gandhi and Radio Mirchi RJ Tamanna Wahi as one of the judges.




Would like to thank all of the ILA members, judges and all my loving ones. A big thank you to all of you dear from bottom of my heart.







Here goes the recipe of my winning dish .

PLUM PISTACHIO DESI DELIGHT:






1.Pistachio sponge cake

Ingredients:

All Purpose Flour-1 1/3 cups - 2 1/2 tbsp
2 1/2 tbsp corn flour
1/3 cup pistachio, toasted and ground to coarse powder
Granulated Sugar- 1/2 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Salt-a pinch
Milk-3/4 cup
Yogurt-1/2 cup
Oil-1/2 cup
Vanilla Essence-1 tsp

 Method:

Preheat oven to 180°C.
Grease and line a 7″ round cake tin.
In a bowl shift together flour, corn flour, baking powder, salt and baking soda 2-3 times.

Now add ground pistachio to it and mix well . Keep aside for later use.

Take  yogurt and sugar in a bowl and whisk till sugar is dissolved.

Add oil and vanilla essence, mix well.

Now add milk and whisk together.
Now add flour in 2 batches and fold to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack .
Cool it completely before wrapping in cling wrap.
Refrigerate until assembling.



2. Plum filled pistachio kalakand


Plum compote

Ingredients

10-12 medium to big plums, desseeded and chopped in even pieces
1/2 cup sugar
1/2 cup water
1/2 tsp vanilla essence


Method:


Add water and sugar in a pan and boil till sugar dissolve.
Now add chopped plums and cook on low flame till they become soft and mushy. Approx 20-25
mins.
Add vanilla essence and mix well.

Remove from flame and cool ,then chill till needed.




Pistachio Kalakand

Ingredients

400 grams soft and crumbled paneer
400 ml condensed milk
2 tbsp milk
1 tsp vanilla essence
1/2 cup pistachio, toasted and coarsely powdered

Method :

Mix condensed milk, milk and paneer in a non stick pan and cook at low flame, stirring occasionally to avoid sticking to bottom.
When it starts leaving sides of pan add vanilla essence and pistachio powder.
Mix well and switch off the flame.

Layering:

Now spread half of the kalakand mixture in  a greased tray .
Now spread chilled plum compote all over it evenly, reserve some for final garnishing.
Finally spread remaining half kalakand mixture over compote , and spread evenly.
Let it chill till needed.




3. Creamy plum Custard

Ingredients

1/2 lt milk
25 gm custard powder
Sugar to taste
Fresh plum pieces for serving

Method:

Boil milk in a heavy bottom pan.
Make smooth paste of custard powder in little milk.
Pour prepared paste in milk, stirring constantly to avoid lump formation.
Cook till desired thickness .
Add sugar and cook for another 2-3 mins.
Switch off the flame and cool.
Chill till needed.




4. Pistachio Brittle

Ingredients

1/2 cup sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 tsp baking soda
1/2 tbsp butter
1 tsp vanilla essence
1/2 cup toasted pistachio

Method:

Take sugar, corn syrup and salt in a non stick pan. Cook on low flame till it turn amber colour .
Be careful not to burn it.
Take off the flame and immediately add pistachio, butter and soda. Quickly mix well and pour over greased foil.
Spread with help of greased spatula.
Make desired shapes using cookie cutter.
Let it cool completely and use when needed.

Final assembling:

Put spoonful plum compote in a dessert glass . Round cut cake slice and place over it . Pour a little custard over it.
Now place round kalakand piece.
Pour more custard over it with some fresh plum pieces, followed by spoonful of plum compote.
Spri
nkle some roasted pistachio and top with pistachio brittle.




Enjoy and happy cooking☺☺☺☺☺

21 Oct 2016

EGGLESS SPINACH PANEER QUICHE

Hello everyone

Here I am posting after a long time but came with a very interesting and delicious recipe. Quiche , it's basically a type of pie with a savory filling and topped with egg mixture. But mine recipe is eggless one and also without butter. Generally its crust calls for lots of butter but as a health conscious fellow I always try to cut down any extra calories in my diet, as much I can. So here is mine version of eggless quiche recipe. Nice creamy filling in a crispy crunchy crust is a real delight for quiche lovers. Hope you all will definitely love this healthier and delicious version.

Step wise recipe is given below.

EGGLESS SPINACH PANEER QUICHE



Time: 1 hr ( leaving the resting time)
Serves: 8

Ingredients

For crust:
1 1/2 cup all purpose flour/ chapatti flour
1 1/2 tbsp semolina
2 tbsp oil
1/4 tsp baking soda
1/4 tsp salt
2 tsp sugar
3-4 tbsp yogurt , as required
For filling:
1 cup spinach, finely chopped
2 big onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 cup crumbled cottage cheese ( paneer)
1/4-1/2 tsp chilli flakes
1/4 tsp Black pepper
Salt to taste

For egg substitute

1 cup milk
1/2 cup soft cottage cheese ( paneer)
1 heaped tbsp corn flour
1-2 pinch salt

Method:

First of all prepare dough for crust.
Mix all ingredients given under for crust section , except yogurt. After mixing hold the flour mixture in your palm and close tightly. If after opening , the flour hold it's shape then proceed with next step otherwise add some more oil and mix well to get required texture.


Now add required yogurt, 1 tbsp at a time and gather the dough together. No need to knead the dough. It should be firm and just gathered together to form a ball. 


** Never add too much yogurt otherwise your crust will not come out crisp.

Now give it a disc shape and wrap in a cling film/ aluminum foil. Keep it in freezer for 30 mins or in fridge for 2hrs.

Now take it out and roll into a thick big chapatti ( slightly bigger than the size of your baking pan) on a floured surface.


** The chapatti may break while rolling due to hard dough but don't worry , keep on collecting the broken edges and roll.

While rolling keep on lifting and moving your rolled chapatti to avoid sticking to base.
Now carefully transfer it to the pie pan. Press it lightly to give the shape of pan and pierce with fork to avoid puffing while baking.
Now blind bake the prepared crust in a preheated oven at 180℃ for 12-15 mins or till its edges start to browning.


Keep it out of the oven and brush with butter or ghee. Let it cool.
Meanwhile prepare our filling.

Heat some oil in a wok, add chopped garlic and saute for a min. Now add chopped onions and saute till transparent. Add spinach and saute till it shrinks. 



Now add crumbled cheese, followed by chilli flakes, black pepper powder and salt to taste. Saute for 2 more mins and is done. Let it cool.


Meanwhile prepare our egg replacement mixture.

Take all ingredients given under egg replacement , in a blender jar and blend to a nice smooth creamy mixture. Keep aside till needed.



When our crust and filling is cooled down. Put filling in crust and spread evenly. Finally pour the prepared egg replacement mixture all over it.


Now bake it in a preheated oven at 180℃ for 40- 45 mins or till you see nice golden colour on its top.



** Never put hot filling or on a hot crust, let both come to room temperature before assembling the final dish. Otherwise the crust may become soggy and ruin the texture of whole dish.

After baking let it come to room temperature then slice and serve with any sauce of your choice.


It is not only delicious but filling too. A single slice can replace your full meal. So bake it and enjoy in your lunch /  dinner or give it in your kids tiffin.



It's really yummilicious treat for quiche lovers in a healthy way.


Hope you all will love this healthy cum yummy treat and will give it a try soon.
Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

5 Oct 2016

EGGLESS DATES AND DRY FRUITS CAKE WITH SALTED DATES AND CHOCOLATE GLAZE WITH CRUNCH OF ROASTED ALMONDS

Hello everyone

I am too fond of eggless as well as healthy baking. Whenever I have to bake, I try to make it as healthy as i can. Today's cake is not new to you all as I made it many times and posted in my blog too. This is one of my favorite eggless and alcohol free christmas cake with lots of dates and dry fruits.The only new thing this time is its shape , size and glaze.

Earlier I made naked bundt cake every time, with this recipe . 


But this time I planned to bake a bigger cake and thought to try something new so gave completely different shape and baked in square cake pan instead of bundt one.

For glaze I used simple milk  chocolate bar and dates syrup. It was just an experiment but turned out really delicious, and is confirmed by my kids.

Recipe is given below. Though it was not planned to add in blog so not having all the step's pics but will try to explain as per my knowledge, best.

EGGLESS DATES AND DRY FRUITS CAKE WITH SALTED DATES AND CHOCOLATE GLAZE WITH CRUNCH OF ROASTED ALMONDS






For Glaze:

Ingredients

1 milk chocolate bar  ( I used cadbury milk chocolate, 90 gms)
1/2 cup dates syrup
2 pinches salt ( you can use more if like more salty)
2 tbsp chopped roasted almonds for sprinkling

Method:

Roughly chop the chocolate bar and melt in a double boiler or in microwave. Keep stirring in between to avoid burning it while microwaving.
Now add salt and dates syrup to it and whisk vigorously to get nice shiny and smooth glaze of pouring consistency. If it seems too thick then add some more dates syrup and mix well to get right consistency. 

It should form nice smooth ribbons when poured with spoon.
Now immediately pour all over the cake . Spread evenly with knife or cake spatula. 



Sprinkle roasted and chopped almonds all over it.



 Let it chill in refrigerator overnight or atleast 4-5 hrs to set the glaze. It will not become completely solid on chilling but will not drip and spread , while handling.

I used milk powder and milk as ran out of white chocolate stock , to make nice pattern on my cake . You can also use melted white chocolate and with help of piping bag make desired pattern on your glazed cake.


This step is completely optional, without this too your cake will look and taste heavenly.
After making pattern, Again let it set for sometime before slicing.



*  Completely cool the cake before pouring the glaze.



* Be quick with pouring the glaze as it gets thicken very soon . So try to pour when it's still  hot. Also spread quickly to get nice smooth finish.



* Do final decoration or cutting once glaze is completely set.



This is one of the simplest glaze you can try and don't forget to share your experience with me.


Hope you will love to try this healthy twist in regular glaze in a simplest way. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

7 Sep 2016

EGGLESS CHOCO VANILLA ZEBRA CAKE WITH COLORFUL PATTERN

Hello everyone

Yesterday I got a note I my kids diary that next day they have to bring some food item for sharing with their classmates. As their 9 days long vacations are going to start from this weekends. Suddenly baking a cake idea stuck to my mind but thought why not to bake some different than usual but attractive cake for kids so that they will like it even more. My kid like chocolate and vanilla flavour most. So to use it , tried my old tried and tasted recipe of zebra cake but with some more colours to make it even more presentable and eye catching and it turned out so soft, moist and yummy that no one can resist eating another serving. My kids loved it a lot and finished nearly 1/3rd of cake at home only😀.Best part of it is , that it's eggless too. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.
Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS  CHOCO VANILLA ZEBRA CAKE WITH COLORFUL PATTERN



Serves: 10-15 ( depend on serving size)
Time: 50-55 mins

Ingredients 

3 3/4 cup all purpose flour/ chapatti flour ( I made big cake , you can make it half or 1/3 easily)
2 1/2 cup yogurt ( curd), beaten 
2 1/2 tsp baking powder
1 1/4 tsp baking soda
1/4 tsp salt
2 tsp vanilla Essence 
1 1/2 cup sugar ( you can add more as per taste, I kept mild)
3/4 cup oil
1/4 cup cocoa powder
Few drops of orange and blue edible colours

Method:

First preheat the oven at 180°c.

Mix flour, baking powder and salt together, keep aside for later use.


Add baking soda to beaten yogurt and give a quick stir and keep it aside for 8-10 mins or till it become nice frothy.



Now mix  vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy. Don't over mix otherwise all the bubbles will sink.

Mix dry and wet mixtures together and fold to get lumpless smooth batter . 



*** Batter should neither too thin nor too thick. If needed add some milk/water , little at a time to get proper consistency.

Now divide the batter in four equal parts ,add cocoa powder to one , orange and blue colour to other two and leave fourth one as it is. Mix well but don't over do.




*Add some milk/water in Cocoa batter to get same consistency of all the batters. 

In a greased baking pan , lined with butter paper , pour one big spoon of one batter and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 







**Now using a knife or skewer make 6-8 lines on cake starting from center of cake towards edge, at equal distance and cleaning knife/skewer every time. 



Now again makes lines, in between these lines but in reverse direction, from edge of cake towards center. This will give a nice pattern on the cake. This step is completely optional, you can skip it without getting any change in final product.




Then bake it for 50-55 mins. But keep an eye after 40 mins on it as baking time may vary oven to oven.
I baked on convection mode for 55 mins.




Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.




Let it sit for 5-10 mins then invert on wire rack and let it cool completely.



Its so soft and moist cake that you cannot have just one piece.




*You can also use half or 1/3 the quantity as I made bigger cake for kids sharing day.



Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....